Zestymexicanchicken Recipes

Steps:

• Place chicken in a 4-qt. slow cooker coated with cooking spray., In a large bowl, combine the tomatoes, onion, green pepper, garlic, lime juice, pepper sauce, salt and pepper. Pour over chicken., Cover and cook on low for 3-4 hours or until chicken is tender. Serve with rice.

Steps:

• Chicken:
• Preheat the oven to 375 degrees F.
• In a large bowl, toss the chicken with the citrus juices, lemon zest and salt and pepper, to taste. Let sit for a few minutes.
• In a large saute pan over medium-high heat, add the olive oil. When the oil is hot, remove the chicken from the marinade, shaking off the excess. (Do not discard the marinade.) Season the chicken with salt and pepper, to taste, and sear on both sides in the hot oil. Transfer the chicken to a baking sheet and finish cooking the chicken in the oven. Cook until internal temperature reaches 165 degrees F on an instant-read thermometer, about 10 to 12 minutes. Reheat the same saute pan over medium-high heat. Pour in the marinade and deglaze the pan. Stir with a wooden spoon and scrape up any brown bits on the bottom. Add the orange zest and the chicken broth and simmer to reduce by 2/3.
• Potatoes: Peel and cut the potatoes into small chunks. Add them to a medium pot over medium heat. Cover with water and bring to a simmer. Cook them until al dente. Drain the potatoes well. Heat a large saute pan over medium-high heat and add 2 tablespoons olive oil. Add the potatoes and saute for 1 to 2 minutes. Turn off the heat and gently stir in the capers, black olives and feta cheese. Season salt and pepper, to taste. Transfer to a serving bowl and garnish with basil, mint and parsley.
• Arrange the chicken on a serving platter and serve with the potatoes.

Steps:

• Place chicken in a 3 or 4 quart slow cooker coated with cooking spray. In a large bowl, combine the tomatoes, onion, green pepper, garlic, lime juice, pepper sauce, salt and pepper. Pour over chicken.
• Cover and cook on low for 3-1/2 to 4 hours or until juices run clear.
• Is best when served with rice.

Steps:

• Preheat the oven to 375˚F (190˚C).
• In a small bowl, combine 1 tablespoon of the Zesty spice blend, 1 teaspoon salt, and the pepper. Coat each piece of chicken evenly with seasoning blend. Set aside.
• In a 6-quart Dutch oven, heat the vegetable oil over medium-high heat. Working in batches, sear the chicken for 2-3 minutes on each side, until a golden brown crust forms. Transfer the chicken to a plate and set aside.
• Reduce the heat to medium. Add the butter, onion and garlic. Cook for 2 minutes, until the onion is translucent and fragrant.
• Add the rice and remaining tablespoon of Zesty spice blend, bell pepper and stir to coat with the butter and aromatics. Pour in the stock and stir to deglaze the pot. Add the remaining 2 teaspoons of salt. Bring to a low boil and cook for about 2 minutes.
• Arrange the chicken pieces on top of the rice. They may sink into the stock slightly, but that is okay.
• Cover the Dutch oven and transfer to the oven. Bake for 35 minutes, until the rice is cooked through, but not mushy, and the chicken temperature reaches 165˚F (75˚C).
• Remove the chicken from the pot. Squeeze the juice from a lemon half into the rice and fluff with a fork, allowing some steam to escape and halt additional cooking.
• Transfer the rice and chicken to plates and top with fresh basil. Cut the remaining lemon half into wedges and serve on the side.
• Enjoy!

Steps:

• Heat oven to 350°F.
• Pour dressing over chicken in shallow glass dish; turn to evenly coat chicken. Refrigerate 1 hour to marinate.
• Remove chicken from marinade; discard marinade. Place grated topping in shallow dish. Add chicken; turn to evenly coat both sides of each breast. Place in single layer in shallow pan sprayed with cooking spray.
• Bake 30 min. Meanwhile, cook mushrooms in skillet sprayed with cooking spray on high heat 3 min. or until tender, stirring frequently. Stir in basil.
• Top chicken with mushrooms and shredded cheese; bake 5 min. or until cheese is melted.

Steps:

• Season both sides of the chicken thighs with salt and pepper.
• In a large skillet, add the olive oil and place the chicken skin side down for about 5 minutes or until skin is golden brown. Flip the chicken and cook for another 3 minutes.
• Take the chicken out and add the onions and cook until they're translucent, about 5 minutes.
• Add the rice, stir to coat in the oil and onions, and toast for 3 minutes.
• Add the garlic then pour in the chicken stock and place the chicken on top of the rice. Bring to a boil, then cover and simmer for 25-30 minutes, or until rice is cooked.
• Once cooked, take the chicken out and add in the cilantro, black beans, and the juice of one lime. Mix until well-incorporated.
• Serve the chicken over rice and garnish with cilantro.
• Enjoy!

Steps:

• Cook chicken in nonstick skillet on medium-high heat 4 min. on each side or until browned on both sides.
• Add salsa and beans. Bring to boil; cover. Simmer on medium-low heat 5 min. or until chicken is done (165ºF).
• Top with cheese. Remove from heat. Let stand, covered, 5 min. or until cheese is melted.

Steps:

• Preheat oven to 375.
• Remove the skin and excess fat from the chicken and rinse.
• Mix the mayonnaise and hot sauce together and cover only the meaty parts of the chicken.
• Mix the dry ingredients and spread them on a dish.
• Roll the chicken breasts in the cracker mixture evenly covering the meat- avoid fingerprinting the coating.
• Place the breasts bone-side down in a broiling pan.
• Bake for 45-55 minutes rotating the pan after 25 minutes.
• Do not turn the chicken!